Effect of fermentation by lactic acid bacteria on the phenolic composition, antioxidant activity, and flavor substances of jujube–wolfberry composite juice

Zhao, Xinxin; Tang, Fengxian; Cai, Wenchao; Peng, Bo; Zhang, Panling; Shan, Chunhui

doi:10.1016/j.lwt.2023.114884

Cited by 33 publications

(7 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, it should be noted that the pH of these samples remained within acceptable values. This result aligns with recent studies that have confirmed the positive influence of phenolic compounds on lactic acid fermentation [14,45].…”

Section: Impact Of Incorporated Enriched Materials On the Physicochem...supporting

confidence: 93%

Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice

Plessas,

Mantzourani,

Terpou

et al. 2023

Foods

View full text Add to dashboard Cite

The aim(目的) of this study was to create(创建) various formulations of yogurt enriched with freeze(冻结)-dried adjuncts, namely(即) (i) probiotic Lactobacillus plantarum ATCC 14917 culture(文化), and (ii) L. plantarum ATCC 14917 fermented black chokeberry juice, along with a commercial(商业) starter culture(文化). The goal was to enhance(提高) functionality and optimize the nutritional(营养) value(价值) of the products. These new yogurt-style(风格) formulations were subsequently(随后) compared with commercially produced yogurt. All products demonstrated(演示) favorable(有利) physicochemical properties, and the probiotic strain(应变) consistently(一贯) maintained viable(可行) levels exceeding 7 log(日志) cfu/g throughout(遍及) the entire(整个) storage(存储) period(时期). The fermented milk produced with the adjunct-free L. plantarum cells, as well as the yogurt produced with the proposed(提出) lactobacilli-fermented chokeberry juice, exhibited the highest lactic acid(酸) production(生产) (1.44 g/100 g yogurt by the end of storage(存储)). Levels of syneresis were observed at lower(较低) values(价值) in yogurt produced with freeze(冻结)-dried fermented chokeberry juice. Yogurts prepared(准备) with the lactobacilli-fermented freeze(冻结)-dried chokeberry juice displayed elevated total(总) phenolic content(内容) and antioxidant capacity(容量) (25.74 µg GAE/g and 69.05 µmol TE/100 g, respectively(分别)). Furthermore, sensory tests revealed a distinctive(鲜明) fruity flavor(风味) in samples incorporating fermented juice. The results demonstrate(演示) that probiotic L. plantarum-fermented chokeberry juice enhances(提高) both the antioxidant capacity(容量) and the viability of beneficial(有益) bacteria(细菌) in yogurt while it can be readily(欣然) applied and commercialized, especially in the form of a freeze(冻结)-dried formulation.

show abstract

Section: Impact Of Incorporated Enriched Materials On the Physicochem...supporting

confidence: 93%

Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice

Plessas,

Mantzourani,

Terpou

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…It has been demonstrated that an escalation in phenolic compounds results in a rise in antioxidant activity. The DPPH scavenging activity positively correlates with the presence of gallic acid content (P < 0.01), while the ABTS scavenging activity positively correlates with both gallic acid and rutin content (P < 0.01) ( Zhao et al, 2023 , Zhao et al, 2023 ). From 4 % to 57 % of the phenolic compounds found in fruits and vegetables are strongly linked to dietary fiber through either covalent bonds, hydrophobic bonds, or hydrogen interactions ( Huang et al, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

“…The release of some phenolics may have acidic properties ( Du, Chen, Liu, Wang, & Kong, 2021 ). Polyphenols and tannins are the primary components contributing to the bitter and astringent taste of fresh fruits ( Paissoni et al, 2023 , Zhao et al, 2023 , Zhao et al, 2023 ). The decrease in bitterness may be due to the formation of hydrolysis products that mask the bitter and astringent properties ( Lao, Zhang, Li, & Bhandari, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Effect of cellulase on antioxidant activity and flavor of Rosa roxburghii Tratt

Jiang,

Li,

Ding

et al. 2024

Food Chemistry: X

View full text Add to dashboard Cite

“…Comparable patterns have been observed in other fermented products, such as LABfermented jujube−wolfberry composite juice and broccoli. 20,21 A possible reason involved the generation of certain enzymes during fermentation, such as glucosidase, amylase, and cellulase. These enzymes contribute to the deglycosylation of polyphenols, leading to the release of soluble conjugated or insoluble bound polyphenols from the cell wall.…”

Section: Free Polyphenols and Bound Polyphenolsmentioning

confidence: 99%

Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice

Liu,

He,

et al. 2024

J. Agric. Food Chem.

View full text Add to dashboard Cite

This study investigated the transformation of polyphenols, including free and bound polyphenols during the fermentation of wolfberry juice by Lactobacillus plantarum NCU137. Results indicated that fermentation significantly increased the free polyphenols content and released bound polyphenols, enhancing the antioxidant activity. Analysis showed that there were 19 free polyphenols, mainly scopoletin, pyrogallol, and dihydroferulic acid, and 16 bound polyphenols, especially p-coumaric acid, feruloyl hexoside, and caffeic acid. A significant correlation was observed between the generation and degradation of polyphenols, and specific bound polyphenols peaked during the 24−48 h fermentation. Furthermore, reduced surface roughness and galacturonic acid content in wolfberry residue, along with increased pectinase activity, suggested substantial pectin degradation in the cell wall, which may be associated with the release of polyphenols, due to pectin serving as carriers for bound polyphenols. The fermentation also increased polyphenol oxidase and peroxidase activity, contributing to polyphenol breakdown. These findings provide insights for improving wolfberry juice production.

show abstract

Effect of fermentation by lactic acid bacteria on the phenolic composition, antioxidant activity, and flavor substances of jujube–wolfberry composite juice

Cited by 33 publications

References 36 publications

Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice

Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice

Effect of cellulase on antioxidant activity and flavor of Rosa roxburghii Tratt

Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice

Contact Info

Product

Resources

About